Chicken thighs, slow cooked in a seasoned Creole sauce with The Trinity, and served with fettuccine noodles.
Crockpot Creole Chicken
This Creole Crockpot Chicken recipe was born out of me still trying to learn to love my crockpot, especially for chicken.
I'm a low and slow oven kinda gal, and you see, chicken in a slow cooker, even dark meat chicken, that goes longer than it should, well... it can easily transform to the shredded stage, kinda like pulled chicken.
Not that there's anything wrong with that. Pulled chicken is still good.
My experience with chicken breasts in the crockpot in the past hasn't been much better either, often ending in dry and tasteless, chewy chicken.
Chicken breasts in a crockpot, especially boneless, skinless chicken breasts, generally take a very short trip, even on low. Not all that helpful for a working man or woman who is away from the house for 9 or 10 hours.
So... I guess as far as using a slow cooker, I'm still a work in progress.
For this recipe, I whisked together a cup of Coca Cola Classic with some tomato sauce since I thought the Coke might help to boost the flavor like with my Crockpot Coca Cola Roast Beef. Then I added a dose of Creole seasoning, and some basil and garlic powder, and tossed in some chopped onion, celery and coarsely chopped green bell pepper.
Instead of a whole chicken or a combo, I focused on dark meat again, using mostly chicken thighs and one package of thighs that had a couple of legs in it.
Remove the skin from chicken before cooking to reduce the accumulated fat in the crockpot. I don't usually bother, unless I intend to make the drippings a central feature. Make sure that you generously season your chicken here with salt and pepper before it hits the crock. I forgot to do that before I snapped the photo. Then pour the sauce over and around the chicken.
Cover and cook on low about 6 hours.
I would have added some fresh mushrooms but I didn't have any and I was out of canned too. Add them in the last ten minutes of cooking if you like. Skim off any excess fat from the top and spoon some of the sauce into the cooked and drained pasta to coat, then serve the chicken alongside the noodles with another veggie or a nice side salad.
Although I initially used 2 full tablespoons of Zatarain's Big & Zesty original Creole seasoning, which is a big flake seasoning pictured below, it's become a little harder to find and may even be discontinued. The recipe shows a lesser amount of a more finely ground Cajun or Creole seasoning, such as Slap Ya Mama (#ad) or Tony Chachere's Creole seasoning. (#ad)
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